This was during a hike to Havasupai Indian reservation in
Grand Canyon country. Watercress grew everywhere along the waterways!

Serves: 2

Ingredients:

1 packet Tom Ka curry paste

2 instanoodle rice noodle soup packages

1/2 envelope dehydrated coconut milk powder

Optional - any dried vegetables, mushrooms, etc.

At Home:

Deconstruct noodle soup packages, crush noodles and save season packet for another dish.

Add noodles and coconut powder to gallon-size ziplock freezer bag.

On the Trail:

Add curry paste to bag along with 3 cups boiled water, zip closed and allow to set 10 minutes.

Suggestions:

Depending on where your hiking, such as near a creek, you could forage for watercress-a superb addition to any backcountry meal. Top your dish with fresh cress if your lucky. I've eaten this dish hot or cold. If you're near a stream , hold the bag in the running water to cool and eat like a salad - delicious!

You can boost this meal by adding almost any dehydrated vegetable or mushroom at home to the ziplock bag. I sometimes add dehydrated tofu sheets or knots to meals for added protein. Asian markets sell many dehydrated ingredients that are great to use in backpacking meals.

In
camp, rehydrate rice and set in cozy or insulated pot. Bring 2 cups
of water to a boil, turn off heat and mix in crushed bouillon and
coconut creme powder. Add soup mix and return to heat. Bring to a boil
again and cook for two minutes while stirring. In a bowl add rice,
chicken and the amount of soup you wish to mix in. Add cilantro for a
garnish and touch of flavor (optional).

Chef Glenn's Comments:

You can skip packing a bouillon cube if you precook the rice in bouillon before you dry it. See dehydrating rice.